1 Head Romaine lettuce, washed And chilled 1/4 c Olive oil 1 Clove garlic, minced 1 Egg 2 tb Lemon juice 1 To 2 tablespoons red wine Vinegar 1/2 ts Worchestershire sauce 4 To 6 anchovy fillets, cut Into bits (optional) 1/4 c Grated Parmesan cheese Freshly ground black pepper 1 c Caesar style croutons Tear lettuce into bite-sized pieces and place into large bowl. Combine olive oil and garlic and toss with lettuce. Immerse egg into boiling water exactly 1 minute. Break egg over salad, sprinkle with lemon juice, vinegar and Worchestershire, and toss well. Add anchovies (if desired), cheese, pepper and croutons. Mix gently, and serve at once. Note: For egg-safe Caesar, omit egg, use 3 tablespoons egg substitute or 1 egg white combined with the 2 tablespoons lemon juice and refrigerate 48 hours before using. Or, use a hard-cooked egg and puree with dressing ingredients in blender or food processor, adding 2 additional tablespoons olive oil. Options: add grilled chicken breast, cut into slices, small cooked shrimp or sliced oil-packed sun-dried tomatoes.
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